In a saucepan, combine apple cider, salt, and sugar. Heat until sugar dissolves.

In a large bucket, pour the cider mixture and pour water, just enough to cover the turkey.

Add vinegar, garlic, ginger, orange, and chili pepper flakes.

Into Turkey cavity put fresh rosemary,thyme,sage. Drop the turkey inside the bucket with brine. Add a bag of ice, cover and set aside for 18-24 hours.

Preheat grill to 300-325*F.

Remove turkey from brine and place on roasting pan. Remove the herbs from cavity and pat dry with paper towels.

Baste turkey with olive oil, pour ale in the roasting pan and place turkey in pan, breast side down.

Place the roasting pan on the grill, cover and cook for 80 minutes. Flip, baste with pan juices, and cook Brest side up for another 2 1/2 hours. Baste again with pan juices and continue to cook for another 1 hour.

Apply some melted butter on the turkey to get crispy skin and cook until the internal temperature reaches 160*F, basting once or twice with pan juices in between.

Remove the turkey from heat and place on a cutting board. Tent the meat with foil and let rest for about an hour.